Kraut Juice

Created: May 12, 2020

Ingredients

1 large cabbage (about 5 lbs). Preferably organic
6 Tbsp of good quality salt.
Filtered water

Kitchen Equipment

Wooden board
Knife
Measuring spoon
A few 1 L Mason jars
Bowl to mix

Kraut juice is a fermented beverage that has so many health benefits, and is very easy and inexpensive to make at home. It is made by adding salt to shredded cabbage. The salt makes the cabbage to release a juice containing lactid acid bacteria, which will perform the fermentation process. When fermented, the cabbage has much more bio-available Vitamin C (which is a great detoxifier), since the process of fermentation makes this vitamin more available.

It can be made with red or green cabbage, and I recommend to use an organic one. It helps stimulate the production of stomach acid, therefore drinking this juice with meals helps improve digestion.

Using a very sharp knife or mandolin, finely shred the cabbage.

Place shredded cabbage in a large bowl and add the salt

Massage the cabbage with your hands for about 10 minutes. The salt will help draw the water out from the cabbage.

Place the cabbage with the salty water that you got into a several wide-mouth 1 L mason jars, filling only 1/3 of each jar.

Add filtered water to each one of the jars, just until the shoulder. Leave room for the juice to expand during the fermentation process.

Cover the jars with a tight lid. Then let them sit in a dark cool place (could be in the counter or on top of your fridge) covered with a towel, for about 10 days.

People whose gut has more damage might benefit from letting this juice ferment for longer. Some leave it for months or even a year. I leave mine for 10 to 14 days. When your ferment is ready (as I said, brewing time depends on your own needs), then store it in the refrigerator.